White chocolate & raspberry cheesecake

White chocolate & raspberry cheesecake

5 from 1 vote
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Course: Dessert Recipes
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 1 hour 10 minutes
Servings: 1 servings
Calories: 780kcal


  • Fresh raspberries + shaved chocolate to decorate

Biscuit Base:

  • 300g Digestive Biscuits
  • 125g Butter, melted


  • 500g Cream Cheese (full fat)
  • 110g Icing Sugar
  • 250ml Double Cream
  • 200g white chocolate, melted

Raspberry Sauce:

  • 100g fresh or frozen raspberries
  • 2 tbsp water
  • Sugar, to taste


  • Blitz the biscuits in a food processor until fine. Mix with melted butter and press down firmly into a deep springform tin. Leave to chill in a fridge.
  • Whisk together the cream cheese and icing sugar until thick and smooth.
  • Pour in the double cream and continue to whisk on high speed until thick and fluffy.
  • Fold in the melted chocolate until fully incorporated.
  • Spread mixture evenly over the biscuit base and set aside.
  • For the sauce, place the raspberries (I used strawberries because I forgot the raspberries!) and water in a pan over high heat. Cook until the raspberries (or strawberries) begin to soften and dissolve. Remove from heat and allow to cool fully.
  • Spread sauce over the cheesecake and chill in the fridge for 2-3 hours (or preferably overnight) before slicing and enjoying!


Calories: 780kcal

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